GIGANTIC SOFT PEANUT
BUTTER COOKIES
The perfect soft peanut butter cookie recipe, I think. These are beautiful big peanut butter
cookies with a soft texture. They are like 2 cookies in one. One cookie should suffice under normal circumstances. Keep them
refrigerated for the absolute best texture the first day. The small amount of cornstarch (2 grams whole carbohydrate per teaspoon - spread over 14 servings equals 0.1 g carbohydrate) really helps with the texture. You are going to love these! After the first day, I actually prefer these
at room temperature. These are such large cookies that they are closer to eating a muffin than a cookie.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
1/2 cup unsalted butter (125 mL)
1/2 cup
peanut butter (125 mL)
1 egg
sugar
1/4 cup powdered sweetener of choice (60 mL)
(such as Monk Fruit/Allulose)
11/4 tsp vanilla extract (6 mL)
1 tsp cornstarch (5 mL)
1/2 tsp
baking soda (2 mL)
1/2 tsp
baking powder (2 mL)
A few Sugar-free chocolate chips for garnishing tops of cookies,
optional
Preheat
the oven to 350°F (180°C).
In
food processor, process butter, peanut butter, egg, liquid sweetener, powdered sweetener and vanilla extract.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, cornstarch, baking soda and
baking powder. Add to liquid
ingredients. Process until smooth. Using a 2 tbsp (30 mL) cookie scoop, plop
cookie batter onto ungreased cookie sheet.
Top each large cookie with a few chocolate chips, if desired, for
garnish. Bake about 12 minutes, or until
the edges are golden. Allow to cool on the cookie sheet before using a metal spatula to transfer to dinner plates and refrigerate. Once fully set, they can be placed in a different container, if desired.
Yield: 14 LARGE cookies
1
cookie
163.4
calories
4.1
g protein
14.6
g fat
0 g fiber
3.6
g net carbs
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